Creamy Broccoli Soup

14 ounce package (or 5 cups) frozen broccoli florets
1 small onion, chopped
3 cups chicken or vegetable broth
1 tsp dried parsley flakes
3/4 cup fat free half and half
1/2 cup 2% milk
1 tbsp cornstarch
1 1/2 tsp salt
1/8 tsp cayenne pepper (more or less to taste)
1 tsp garlic powder
1 full cup small fresh broccoli florets
1 tbsp lemon juice

Place frozen broccoli, onion, broth, and parsley in a saucepan and bring to a boil. Cover tightly and simmer for 45 minutes, stir occasionally. Remove from heat and uncover. Stir together half and half, milk, and cornstarch until smooth and set aside. Puree hot cooked mixture in blender in small batches (be so careful!) until smooth. Return to pan and and stir in half and half mixture and remaining ingredients. Bring to a simmer, cover, and cook 15 minutes or until broccoli florets are desired tenderness.

Makes 6 servings.

Calories 85
Fat 1.5g
Sodium 1112mg
Carbs 16g
Fiber 2g
Protein 2g